Vietnamese style vegetable soup

I’ve got lots of fresh herbs at the moment, and yesterday I really fancied a lovely broth, with plenty of chilli heat and vegetables.

Years ago I used to make a soup inspired by Vietnamese pho, with a broth flavoured with cassia bark and ginger among other things. It just so happens that for the first time in ages I had, as well as the herbs, both ginger and cassia available, so I just had to make a version of the soup!

It looks like a long list of ingredients, but half of them are for the broth, and it would be super easy to make a larger quantity so that you have some ready for another day. In fact I wish I had, I could happily eat this soup again today!

Vietnamese style vegetable soup

Vietnamese style vegetable soup

serves 1

for the broth

1 onion, roughly chopped

5 cm piece of ginger, thinly sliced

1 inch piece of cassia bark

10 cm x 10 cm piece of nori, chopped

1/2 tsp black peppercorns

1 bay leaf

1 tbsp tamari, plus a little more to season at the end

600 ml light vegetable stock

for the soup

40 g frozen spinach

50 g frozen peas

1 hot chilli, sliced

1 large tomato, sliced into wedges

2 tbsp fresh dill, chopped

1 tbsp fresh coriander, chopped

1 tbsp fresh basil, shredded (I used a purple variety)

lime juice, about 1 tbsp

a pinch of white pepper

First make the broth. Simmer all of the ingredients together for 20 minutes. Remove the aromatics, reserving some of the onion. I like to add about half of it back to the soup.

Put the spinach and peas into the broth straight from frozen, along with the chilli. Bring to a simmer and cook for 4-5 minutes. Next add the tomato and herbs (reserving a few herb leaves to garnish) and cook for 1 minute. No longer or the tomato will go mushy. Season to taste with lime juice, tamari and white pepper.

By E.

5 thoughts on “Vietnamese style vegetable soup

  1. Pingback: Mono cafe bar, Glasgow and a kale salad with lentils, rice and butternut squash | veganbungalow

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